Grilled Sweetcorn Salad

  • Cook: 20 min
  • Servings: 4

Ingredients

  • 3 corn on the cob
  • 1 green bell peppers
  • 1 red pepper
  • 50 g baby spinach
  • Juice and zest of 1 lemon
  • 1 tsp finely chopped mild, fresh red chili
  • salt
  • Freshly cracked black pepper
  • 100 g (1 pack) Apetina Mango & Chili

Topping

  • 25 g roughly chopped cashews nuts

Twist

Remember to mix in the oil from the cheese in the salad. This will add a bit of sweetness to the salad.

Place the corn on the cobs in boiling, salted water. Cook them at an even heat for approximately 4 minutes. Grill them on the barbecue for approximately 5 minutes (depending on the temperature of the grill) flipping the corn on the cobs as you go. Remove from the grill and let them cool off for a little bit. (Alternatively bake in the oven)

Cut the kernels from the cob by placing the corn cob upright and running a knife from top to bottom, slicing the corn kernels from the cob. Place the corn kernels in a bowl and mix them with the peppers, spinach and the rest of the ingredients, saving a bit of cheese for topping. Top the salad with the leftover cheese and chili cashew nuts.

To serve: serve the summer salad in a bowl. Fresh whole grain bread and grilled barbecued chicken goes perfectly with this salad.

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